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My supply of pumpkins and squash has been steadily declining but I still had some left. I do not normally make yeast based breads all that often but when I came across the idea of pumpkin dinner rolls I knew that I would have to try them. I figured that serving them with the squash chili mole would be perfect. As a yeast based bread they take a bit of time to rise twice so you have to time them right if you want them to be fresh out of the oven (and that is when they are at their best) when you sit down to eat your meal. Other than the timing you have to do a bit of kneading but the rolls were pretty easy to make overall. The pumpkin dinner rolls turned out pretty good. They were nice light and fluffy with just a hint of pumpkin flavour. I had a hard time saving a roll till the end to clean the last of the chili sauce from the bottom of the bowl. I could not resist eating one right as it came out of the oven with some melting butter. This time in addition to the melting butter I tried drizzling some honey onto the roll as well and it was so good! I am going to have to bake bread more often.

Directions:
1. Mix the yeast, sugar and milk in a bowl and set aside.
2. Mix in the flour, nutmeg, salt and sugar in a large bowl.
3. Slowly mix in the oil.
4. Mix the yeast mixture, egg, pumpkin puree into the flour mixture until it forms a dough.
5. Knead the dough on a floured surface until smooth and elastic-y adding more flour as required.
6. Place the dough in an oiled bowl, cover and let rise to double its original volume, about 1 hour.
7. Place the dough on a floured surface and form it into a disc.
8. Cut the disc into 16 pieces and form them into balls.
9. Place the balls in an oiled spring form pan.
10. Cover the pan and rise to double its original volume, about 1 hour.
11. Mix the egg and water and brush onto the top of the dough.
12. Bake in a preheated 350F oven until golden brown, about 30-40 minutes.

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comments:

This is just blowing my mind. I was looking for a bread recipe all day long but couldn't find one I like. This is definitely something I want to try. I've been checking Closet Cooking every day for about a month now and I have tried some of your recipes. They are all stored in my recipe box, including the pumpkin cranberry bread a few days ago - It was absolutely delicious! I cannot wait to bake these dinner rolls tomorrow. Thank you so much for great recipes!

I love baking yeast bread on the weekend to have throughout the week, and these rolls look like a delicious addition to my archive. The honey on top looks amazing. I bet these would make great PB, Banana, and Honey sandwiches!

Kevin, thanks for telling me the pan. I love chicago metallic, but the only place I ever find Chicago Metallic pans is at Caynes and they didn't have the 9x5 the last time I went. Btw, have you ever been the ashley sale? I've never knew about it until this year.. well I did except I thought it was only China and fancy plates (TV guide ads). They extended it so I'll definitely get a chance to go once my exam is over!!

These rolls are ABSOLUTELY delicious!!! I used canned pumpkin (sorry, I didn't feel like going through the "puree-ing" process this time...), and added a dash of cinnamon. I had hard time getting the dough rise due to the weather (it was cold), so I had to do this "boiling water in the oven" trick. But it was worth the trouble. We had them with soup right as the rolls came out of the oven. They came out so good - looked like the ones at a bakery store. And Mmmmmm, they tasted SO GOOD, too! We enjoyed it very much. This is a keeper. Thanks for the recipe!

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.